| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Candies, 1941 | 6 | Servings | ||
INGREDIENTS
| 8 | c | Popped corn |
| 1 | c | Sugar |
| 1/2 | c | Corn sirup |
| 1/4 | c | Water |
| 1 | tb | Butter |
| 1 | ts | Salt |
INSTRUCTIONS
Put popped corn through coarse knife of food chopper. Boil sugar, sirup, salt, and water to hard ball stage (265 - 270 F). Add butter. Boil to hard crack stage (285 - 290 F). Add popped corn;p stir until well blended. Return to fire for a minute to loosen mixture. Pour onto well-buttered baking sheet. Roll with rolling pin as thin as possible. Cut in squares. Grace Viall Gray, Glen Ellyn, IL. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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